Mango Phirni



Ripe mangoes cubed 2 medium
2 tbsp cornflour
Rice 4 tablespoon
Milk 1 liters
Sugar 3/4 cup
8-10 Pistachios, blanched and sliced
6-8 Almonds, blanched and sliced
Silver sprinkles


  1. Soak rice in two cups of water for half an hour. Drain and grind to a coarse paste.
  2. Dilute rice paste with half a cup of water.
  3. Heat milk and bring it to a boil.
  4. Gradually stir in the rice paste, reduce heat and simmer for three to four minutes, stirring continuously or until the milk thickens well.
  5. Add sugar, and continue to simmer till sugar dissolves and is incorporated well.
  6. Remove from heat, cool to room temperature.

Your Phirni is ready …


For mango flavor first you need to make mango jelly:

  1. Make Mango puree in the blender without adding water and keep it aside.
  2. Then add 1/2 cup water in cornflour to make a paste without lumps.
  3. Take a pan and pour the mango puree and boil and stir for some time, then add cornflour paste and stir well until the mixture is thick.
  4. Let the mixture cool down (you may add some sugar according to your taste).

Let’s start the presentation and give it a complete look:

  1. Assembling…take a shot glass, add a scoop of Phirni , then a scoop of mango jelly and repeat the same.
  2. Set in refrigerator for an hour.
  3. Top with mango jelly decoration using a piping bag and silver sprinkles and garnish with basil leaves chill and enjoy.

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